Here’s a classic Old-Fashioned Caldo de Res recipe — just like abuela would make. 🇲🇽 It’s a rich and nourishing beef and vegetable soup that’s simple, rustic, and deeply comforting.

🥣 Old-Fashioned Caldo de Res (Mexican Beef & Vegetable Soup)

🕒 Prep: 20 min | Cook: 2.5 to 3 hours

🍽️ Serves: 6–8

🧂 Ingredients

For the broth:

2.5 to 3 lbs beef shank with bone (chamorro de res), or a mix of shank, oxtail, or short ribs
12 cups water
1 whole white onion, halved
4 cloves garlic, peeled
1 tbsp salt, or to taste
1 tsp black peppercorns (or ground black pepper)

Vegetables:

3 carrots, peeled and cut into thick chunks
3 potatoes, peeled and quartered
2–3 ears of corn, cut into halves or thirds
2 zucchini (calabacita), thick-sliced
½ head green cabbage, cut into wedges
2 stalks celery, thick-sliced
2 roma tomatoes, chopped (or 1 can diced tomatoes)
Handful of fresh cilantro stems (tie with kitchen twine for easy removal)
1–2 bay leaves

🍳 Instructions

1. Make the broth

In a large stockpot, add the beef, water, onion, garlic, salt, pepper, bay leaves, and cilantro stems.
Bring to a boil, then reduce to a gentle simmer.
Skim off any foam or fat that rises.
Simmer uncovered for 1.5 to 2 hours, or until beef is tender and falling off the bone.

2. Add the hearty vegetables

Add carrots, corn, celery, potatoes, and tomatoes.
Simmer for about 20 minutes, or until starting to soften.

3. Add delicate vegetables

Add zucchini and cabbage wedges. Simmer another 10–15 minutes, until all veggies are tender.

4. Final touch

Taste and adjust seasoning (add more salt if needed).
Remove cilantro stems and bay leaves.

🥣 Serve with:

Warm corn tortillas
Lime wedges for squeezing
Steamed rice (some like to spoon rice into the soup)
Optional: chopped fresh cilantro, diced onion, or jalapeño slices

💡 Tips

Bone-in meat is key — it gives the broth its rich, old-school flavor.
Add a spoonful of salsa macha or chile de árbol salsa for heat.
Great for meal prep — refrigerates well and freezes beautifully.

Would you like a slow cooker or Instant Pot version? Or a recipe card you can print or save?

Old Fashioned Caldo de Res